Porcini and Sage SalamiOriginally a fall seasonal, this earthy salami made with porcini mushrooms and sage has become a year-round staple.

Orange and Coriander SalamiOrange zest, toasted coriander seeds, and a hint of fresh rosemary make a bright and fresh tasting all-pork salami.

Saucisson SecOur French-country style salami is our most stripped-down offering. A hint of Applewood smoked salt and a light touch of garlic and black pepper allow the high quality pork from Olsen Farms to shine.

ChorizoHeavy with Pimenton de la Vera, our Spanish-style dry-cured salami is at home with Manchego, olives, and a glass of Tempranillo.

Salame PicanteOur answer to the Calabrian classic uses locally grown chiles from Tonnemaker Farms. We use their Cherry Bomb, Aji Negro, and Cayenne to produce a balanced salami with a slow burn.

The Seattle StickTheo cocoa nibs and Caffe Vita coffee make this all-pork salami a celebration of responsible sourcing. Coffee and chocolate may sound like a strange additive to pork, but the end result has gathered a base of ardent supporters.